Saute the onion with butter for 2-3 minutes at medium heat in a medium size pot. Add in the potatoes, continue to saute for 4-5 more minutes. Add in the flour, stir one more minute. Now add in the chicken broth, red pepper pastes, crushed tomatoes, salt and pepper. Cook until the potatoes are tender at medium-low heat. Season with the parsley, lemon juice and lemon zest. Serve while still warm.

I wanted to make this soup today however I couldnt adjust a nice taste, it was too salty later too bland so my imagination went on and.. I added pepper cut in cubes( I cant get a pepper paste), garlic, curry spice and cloves it turned out Indiansome but Im happy with my result:)

Hi,The key ingredient is the red pepper paste in this soup. Without it the soup should be very bland:)But you created the new taste for the soup...good for you:)Curry is not our favorite spice but we use it:)